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Our cookies can do some pretty amazing things! Take this recipe, for example: a chocolate chip cookie disguised as a cupcake, topped with salted caramel buttercream and an extra drizzle of caramel sauce, just begging to be devoured.
Makes
12 servings
Ingredients
24 (2oz) Otis Spunkmeyer® Sweet Discovery Chocolate Chip Cookie pucks
16 ounces unsalted butter, softened
1½ cups prepared salted caramel sauce, divided
2 cups confectioners’ sugar
2 teaspoons vanilla extract
2 pinches kosher salt
Chocolate shavings for garnish, optional
Preparation
- Pre-heat oven to 350°F. Place 12 paper baking cups on sheet tray and place 2 cookie pucks in each baking cup.
- Bake for 20 minutes or until cooked through, then remove from the oven and let cool 5 minutes.
- While still warm, press a thumb-sized ½-inch deep divot into each cookie, then let cookies continue to cool.
- While the cookies are baking, place butter, salted caramel, vanilla, and kosher salt in the bowl of a electric mixer fitted with the paddle attachment. Mix on high until light and fluffy, about 4 minutes.
- Turn mixer off, add sugar, and mix at low speed until incorporated. Then return to high speed and mix until fluffy.
- Transfer frosting to a piping bag fitted with a star tip.
- Pour 2 tsp salted caramel sauce into the divot of each cooled cookie.
- Pipe frosting on top of each cookie cupcake in a swirl pattern, covering the caramel sauce. Cool in refrigerator until set up. Top with a sprinkling of chocolate shavings before serving.
